Yoder Smokers S Series, Operation Manual

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65
FRENCHED RACK OF PORK
Smoke on Wheels BBQ Marinade
Cattleman’s Grill Steakhouse
Cattleman’s Grill California Tri-tip
Place the frenched rack of pork loin in a large (2.5 gal) zip top bag. Cover meat with Smoke on Wheels
Marinade. Squeeze the air out of the bag, seal it, and allow the pork to marinate for six hours. Remove the
pork from the marinade. Preheat your cooker to 325ºF. Wipe the excess marinade off the pork, but do not
rinse. Use the residual marinade to bind the rubs to the pork. Cover the meat with equal parts Cattleman’s
Grill Steakhouse and Cattleman’s Grill Tri-tip. Rest meat for 10 minutes. Cook at 325ºF until internal
temperature reaches 140ºF-145ºF. Remove. Cover loosely. Let rest 15 minutes. Slice in-between the bones
for single chop servings.
GRILLED TRI-TIP
1 beef tri-tip
Sweetwater Spice Tres Chiles
Cattleman’s Grill California Tri-tip Seasoning
Oakridge BBQ Santa Maria Grill Seasoning
Directions
Step 1: Marinate the tri-tip in the Sweetwater Spice Tres Chiles according to the provided instructions.
Step 2: Preheat your Yoder Smokers YS640s to 500ºF, and set up GrillGrates for direct grilling. Apply
a 50/50 mixture of Cattleman’s Grill California Tri-tip and Oakridge BBQ Santa Maria seasonings to the
surface of the tri-tip. Let rest until rub looks wet, about 10 minutes.
Step 3: Grill on both sides over direct heat until good grill marks are achieved. Move to indirect heat. Cook
to an internal temperature of 125ºF-130ºF. Rest 10 minutes before slicing, across the grain of the meat.
STUFFED PORK CHOPS
4 Servings
4 pork chops
1 1/2 C cornbread, crumbled
2 T golden raisins
1/4 C walnuts, toasted, roughly chopped
1/4 C dried cherries, halved
1/4 C buttermilk
1/2 t black pepper
2 t fresh sage, thinly sliced
1/2 t kosher salt
1/2 C bourbon
Smoke on Wheels Pork Marinade & Injection
John Henry Pecan Rub